5 Handmade Foodie Gifts For The Holidays

Gift giving come holiday time brings out the foodie in all of us. For those of you looking for the perfect gift to give to your food-loving friends, made by your very own loving hands, we have a few ideas for you! You can recruit your kids, make these as gifts for teachers, the mailman, or even your dearest loved ones. These fun snacks and treats are made ten times more festive with the right holiday wrapping. Red ribbons, twigs of pine, and candy canes all come to mind. Pull out your Bosch stand mixer and turn up the volume on your holiday playlist.

1. Homemade Herb Butter

Ingredients:

2 cloves garlic, minced

1/2 cup (1 stick) unsalted butter, softened

1/2 tablespoon fresh chives, minced

1/2 tablespoon fresh thyme, minced

1/2 tablespoon fresh rosemary, minced

Salt and black pepper, to taste

In your Bosch stand mixer, beat together garlic, butter, garlic, salt, pepper, and herbs until fully incorporated. Scrape the butter from the mixing bowl and transfer to a sheet of cellophane. Roll the butter in the cellophane to form a cylinder. Close off the cellophane by tightly twisting the ends. Place in fridge for a minimum of one hour to harden. Herb butter will stay fresh in the fridge for approximately 5 days.

Preheat oven to 350. In your Bosch stand mixer using the paddle – mix together the eggnog, rum, eggs, sugar, butter, and vanilla. It’s perfectly fine for the butter to stay a little lumpy (which it will). Grab a second bowl to mix together sifted flour, baking powder, pudding mix, nutmeg, and salt. Blend together the wet mixture and the dry mixture. Blend until fully incorporated but be careful not to over mix. By this point, you will still have lumps of butter in the mixture and that is still okay. It will melt once you cook the bread. This will be thicker dough than expected. Pour into greased loaf pans. Mini loaves bake for 30 minutes. Larger loaves bake for 45-55 minutes. The bread is done when a toothpick inserted in the middle of the loaf comes out clean.

For the rum glaze:

In your Bosch mixer, whisk all ingredients for the rum glaze together and pour on top of your eggnog bread once it has cooled.

Slice all cupcakes in half to separate the tops from the bottoms. Place one bottom in each jar. Pipe a layer of frosting onto the bottom half on the cupcake in the jar. Place the cupcake top on top of the piped frosting. Gently smash the top cupcake inside the jar. Top the smashed cupcake with nicely piped frosting.

Optional: add sprinkles or garnish to the tops of the frosted cupcakes.

Cover the cupcake jars with lids and decorate as needed. Attach a spoon to the jar and give as gifts.

4. Eggnog Pancake Mix

Ingredients:

1 c. nonfat dry milk powder

1 ½ c. all-purpose flour

¼ c. buttermilk powder

¼ c. cornstarch

¼ c. SPLENDA® No Calorie Sweetener, Granulated

1 ½ tsp. Nutmeg

1 tsp. Kosher salt

3 ½ tsp. baking powder

Directions:

Mix all of the ingredients together in your Bosch mixer using the whisk attachment so that they are well mixed and evenly incorporated. One batch of this mixture should fill one mason jar (quart sized). Using a funnel, fill your mason jar with the mixture. Enclose jar with lid and decorate with festive decorations.

Once cool, cut log using a serrated knife. Make diagonal cuts, ½ inch thick slices. Place slices on parchment lined baking sheet and place in the oven. Halfway through baking, rotate the pan. Edges should be golden when finished – 15-18 minutes. Cool completely before packaging.

To Package: Snip a few fresh twigs of pine to dress the top of a plain box wrapped with twine or ribbon.